Best Williams Sonoma Pumpkin Dessert Squares Recipes
WILLIAMS-SONOMA PUMPKIN DESSERT SQUARES
The good folk at Williams-Sonoma were handing out samples of these a few weeks back. They were (of course) just scrumptious. These were made with Muirhead Pumpkin Pecan Butter (sold at W-S, needless to say), but I would imagine that any good pumpkin butter would do just fine.
Provided by KLHquilts
Categories Bar Cookie
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Reserve 1 cup of cake mix and set aside.
- Mix remaining cake with with 1/2 cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13" x 9" baking dish.
- Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.
- Mix remaining 1 cup cake mix with flour, sugar, remaining 1/4 cup butter, and cinnamon, and crumble over the top of the pumpkin layer.
- Bake 35-40 minutes, or until golden.
- Cool to room temp and serve.
Nutrition Facts : Calories 243.8, Fat 13.3, SaturatedFat 6.4, Cholesterol 58.8, Sodium 300.7, Carbohydrate 28.8, Fiber 0.5, Sugar 17, Protein 2.8
PUMPKIN DESSERT SQUARES
Every year we make a trip to the US to shop and one of my favourite places to shop is the Williams-Sonoma store. This year they were serving samples of this made with their own Pecan Pumpkin Butter and giving away the recipe. Since I can't buy the pumpkin butter here I adapted the recipe to use a butter recipe already on Zaar. Absolutely delicious!
Provided by Cookin-jo
Categories Dessert
Time 55m
Yield 32 serving(s)
Number Of Ingredients 10
Steps:
- Measure out one cup of the cake mix and set aside for the topping.
- Mix remaining cake mix with 1/2 cup melted butter, then mix in 1 egg.
- Press lightly and evenly into a lightly greased 9 X 13 baking pan.
- Mix the pumpkin butter with 2 eggs and the milk.
- Spread pumpkin butter over the cake base evenly.
- Sprinkle chopped pecans over the pumpkin.
- Mix the 1 cup reserved cake mix with the flour, sugar and cinnamon.
- Add softened butter and mix until crumbly.
- Sprinkle crumbs over the top of the cake.
- Bake at 350 degrees for 35-40 minutes, until golden.
- Note: If you're making your own pumpkin butter let it cool before using in this recipe.
- Prep and cook times do not include the time to make the pumpkin butter.
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